- Crust-
- 23 Nutter Butter Cookies
- 6 Tbsp. Butter Melted
- Filling-
- 1/2 Cup of Milk
- 1- Cup Powdered Sugar
- 3/4 Cup Creamy PB
- 4 oz Cream Cheese
- 1 Container Cool Whip- thawed
- 1/4 Cup Chopped Peanuts
Crush the Nutter Butter cookies using a rolling pin or in a food processor. Mix with the melted butter and then press into a pie pan.
Place crust in the freezer for about 15 minutes.
While the crust is freezing cream together the cream cheese and peanut butter with an electric mixer, add in the powdered sugar and milk a little at a time alternating and mixing until well incorporated.
Spread filling evenly in the pie crust and top with the entire container of Cool Whip and chopped peanuts.
Cover and freeze for at least 3 hours. Remove from freezer 20-30 minutes before serving.
Serving: 1g | Calories: 762kcal | Carbohydrates: 82g | Protein: 13g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 19g | Cholesterol: 139mg | Sodium: 499mg | Fiber: 2g | Sugar: 33g